When there's no time for dinner, there's shrimp tacos. They cook in less than 10 minutes, and have the perfect amount of heat. Skies the limit when it comes to toppings.
- 2 pounds fresh shrimp, shelled and deveined
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and Pepper
- ¼ cup water
- Corn or flour tortillas
- Toppings: sour cream, cilantro, lime juice, cheese, avocado, salsa
Put the shrimp in a large gallon size ziplock bag. Add the cumin, chili powder, paprika and a generous pinch of salt and pepper. Seal the bag, give it a good shake to blend all the spices with the shrimp.
Drizzle a tables of olive oil into a large skillet. Heat the skillet over medium-high heat. When the oil starts to shimmer, add all the shrimp and cook about 2-3 minutes per side, until the shrimp is fully cooked. The shrimp will turn from translucent to pink.
Serve with warm tortillas and your favorite taco toppings.